Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Sun kissed fruit with a playful kick. Sugar Rush Peach (Capsicum baccatum) brings flavor first, ripe peach and tropical candy, then a clean rising heat in the medium hot range. It is the variety that convinced many growers that peppers can be dessert sweet and still bring real fire, a modern favorite for sauces, salsas, and fresh snacking straight from the vine.
The plants are vigorous and generous, typically 3 to 4 feet tall with a branching, semi vining habit that loads every stem with blossoms and long pendant pods. Medium green foliage frames cascades of fruit, so the plants look ornamental even before they color. The pods average 3 to 4 inches, slightly ribbed and pleasantly wrinkled, maturing from light lime to a soft glowing peach with thin, crisp walls that are ideal for quick drying, fermenting, or pickling.
Bite into one and you get a burst of juicy sweetness with notes of peach, melon, and citrus, followed by a warm persistent glow that never turns harsh. In the kitchen, a few slices lift fruit salsas, ceviche, and tacos. The thin walls make an exceptionally smooth fermented hot sauce. Dehydrated rings grind into a fragrant, sherbet colored powder that brightens rubs and vinaigrettes.
While C. baccatum peppers trace their heritage to Indigenous farmers of the Andes, Sugar Rush Peach is a contemporary selection shared widely by seed stewards and small breeders who prize its sweet and hot balance. It quickly became a cult classic among growers for its bumper yields, long harvest window, and unforgettable flavor, proof that a pepper can be equal parts candy and heat.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds 1/4" deep in sterile seed-starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 10–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a 1/4-strength balanced fertilizer weekly.
Soil Temperature and Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4" depth:
• Must be at least 60–65°F (16–18°C) for several consecutive mornings.
• Night air temperatures should stay at or above 55°F (13°C).
• Ideal root zone is 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4" deep; take early morning readings for a few days and average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Choose a site with full sun and rich, well-drained soil, pH 6.0–6.8.
Spacing: Plant 18–24" apart in rows 24–36" apart.
Support: Stake or small cage plants to handle heavy fruit set and keep long pods off the soil.
How to Grow — Sugar Rush Peach (Capsicum baccatum)
Watering
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong roots.
Best method: use drip irrigation or soaker hoses so leaves stay dry and disease risk stays low.
If you must overhead water, do it early so foliage dries before evening.
Note on heat levels: slightly lean water and fertilizer can intensify heat and sweetness; excess water and fertilizer can make peppers milder.
Fertilizing
Feed with a balanced fertilizer every 2–3 weeks during vegetative growth.
After flowering and fruit set, switch to a lower nitrogen and higher potassium formula to support heavy crops and richer flavor.
Weeding and Mulching
Keep weeds down since they steal water, light, and nutrients.
Mulch with black plastic early and organic mulch later to
• hold soil moisture
• suppress weeds
• stabilize soil temperature
Be gentle when hand weeding. Pepper roots are shallow and easily damaged, which can trigger blossom end rot.
Sun and Heat Management
Grow in full sun for maximum yield, sweetness, and heat development.
Provide light afternoon shade when temperatures exceed 95°F to improve fruit set.
Spacing and Support
Space plants 18–24 inches apart in rows 24–36 inches apart.
Use stakes or small cages once branches load with long fruit.
Companion Planting
Good companions: tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid fennel and kohlrabi, which can slow pepper growth.
The glowing peach fruit looks great beside green herbs and salad crops.
Container Growing
Use 7–10 gallon or larger pots with high quality potting mix and excellent drainage.
Containers dry faster, so check moisture daily.
In midsummer, shade pot sides to keep roots cool and productive.
Harvesting
• Pods can be picked at any stage, but fullest sweetness and balanced heat develop at full peach color
• Use pruners or a sharp knife and leave a short stem to prevent tearing and plant stress
• Pick often to keep plants flowering and setting new fruit
Flavor and Nutrition
• Flavor shifts from citrus and melon at blush to candy sweet with gentle heat at full peach
• Fully mature pods offer peak aroma, sugars, and vitamins
• Even moisture and steady sun keep flavors clean and bright
Handling
• Heat is medium hot but capsaicin can still irritate skin and eyes, wear gloves for larger batches
• Avoid touching your face or eyes and wash hands, knives, and cutting boards after handling
• Ventilate well when cooking down sauces or grinding dried pods
Storage and Preservation
• Drying: thin walls dry quickly, slice or string by the stems and hang in a warm, airy place out of direct sun, grind to sherbet colored flakes or powder once brittle
• Freezing: freeze rings or whole pods on a tray, then bag for quick use later
• Fermentation: makes exceptionally smooth, fruity hot sauces thanks to thin walls and natural sweetness
• Infusions and vinegars: steep chopped pods in neutral oil or vinegar for bright heat; refrigerate oil infusions and use within a week
Kitchen Use
• Start small, a few rings light up ceviche, tacos, grilled fish, and fruit salsas
• Bloom briefly in oil with garlic to release aromatics for stir fries and vegetables
• Dehydrated flakes add color and gentle glow to pizzas, grain bowls, and salads
• Balance with lime, mango, pineapple, peach, honey, roasted tomato, or a touch of ginger
• Heat control tip: remove the white pith to reduce heat; seeds add texture more than heat
Common Pests & Problems — Sugar Rush Peach (Capsicum baccatum)
Insects and mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: blast with water, insecticidal soap or neem oil; encourage lady beetles and lacewings.
Spider mites (fine stippling, webbing in heat or drought)
Controls: raise humidity, hose undersides, use horticultural oil or neem; release predatory mites if available.
Whiteflies (clouds when disturbed; honeydew)
Controls: yellow sticky cards, vacuum in the morning, insecticidal soap or neem.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: blue or yellow cards, remove weeds and spent blooms, spinosad or insecticidal soap.
Flea beetles (shot hole damage on young leaves)
Controls: row cover until flowering, trap crops, diatomaceous earth around stems.
Pepper weevil or fruit borers (warm regions; premature fruit drop, pinhole entry)
Controls: prompt harvest, destroy dropped fruit, tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: collars around stems, clear plant debris, handpick at dusk.
Caterpillars (chewed leaves or fruit)
Controls: handpick; apply Bacillus thuringiensis on small larvae.
Diseases
Bacterial leaf spot (small water soaked spots that turn brown; defoliation)
Prevention: use clean seed, avoid overhead watering, rotate at least three years out of Solanaceae, sanitize tools.
Management: remove infected leaves; copper sprays can help protect new growth.
Anthracnose (sunken, moldy lesions on ripening pods)
Prevention: mulch to reduce splash, provide airflow, use drip irrigation.
Management: remove infected fruit; consider protectant fungicides labeled for peppers.
Phytophthora blight or root rot (sudden wilt, dark stem lesions, fruit rot in wet soils)
Prevention: excellent drainage, raised beds, avoid low spots and over watering; long rotations.
Management: pull and discard severely affected plants; do not replant peppers in that spot the same season.
Powdery mildew (white powder on leaves late season)
Prevention: spacing and airflow, avoid excess nitrogen.
Management: remove worst leaves; approved biofungicides can suppress.
Verticillium or Fusarium wilts (one sided yellowing and wilt, vascular browning)
Management: rotate beds, solarize soil where feasible; remove affected plants since there is no in plant cure.
Mosaic viruses (mottled, puckered leaves; stunting, often aphid or thrips vectored)
Prevention: control vectors, rogue infected plants, do not handle tobacco before working plants; sanitize hands and tools.
Physiological and environmental issues
Blossom end rot (dry, sunken black end on fruit)
Cause: irregular moisture or root damage leads to calcium transport failure.
Fix: keep moisture even, mulch, avoid root disturbance; consistent feeding without excess nitrogen.
Poor fruit set
Cause: heat above 95°F, nights below 55°F, low light, drought, excess nitrogen.
Fix: provide light afternoon shade during heat waves, steady moisture, moderate fertilization.
Sunscald (white or tan patches on pods after sudden full sun)
Fix: maintain a healthy canopy; avoid heavy defoliation; harvest colored pods promptly.
Edema and water stress (blisters or corky patches)
Fix: water on a steady rhythm; avoid wide wet to dry swings.
Flavor or heat dilution
Note: very heavy watering and high nitrogen can blunt sweetness and heat; modest stress without wilting concentrates sugars and capsaicin.
Monitoring and prevention checklist
Scout weekly, checking leaf undersides and new growth.
Water at soil level with drip or soaker lines; if you must overhead water, do it in the morning.
Space plants and prune lightly for airflow; remove only problem leaves.
Mulch once soil is warm to stabilize moisture and block splash borne disease.
Rotate at least three years away from peppers, tomatoes, eggplant, and potatoes.
Sanitize tools and harvest promptly; discard diseased fruit rather than composting if unsure.
Q: How hot is Sugar Rush Peach?
Typically 50,000–100,000 Scoville Heat Units. Expect a sweet first bite with a medium-hot, lingering glow.
Q: How long does it take to mature?
About 90–110 days from transplant to full peach color and peak sweetness.
Q: How long does germination take?
Usually 10–21 days when the medium is kept at 80–90°F (27–32°C). Cooler temps slow and reduce germination.
Q: Do Sugar Rush Peach peppers need special soil conditions?
Yes. Plant in rich, well-drained soil with a pH of 6.0–6.8. Keep the root zone near 70–85°F (21–29°C) for best growth.
Q: What spacing do they need?
Set plants 18–24 inches apart in rows 24–36 inches apart to allow airflow for their branching, semi-vining habit.
Q: Do I need more than one plant for pollination?
No. Flowers are self-fertile. Good airflow or a gentle shake can improve fruit set.
Q: Can I grow Sugar Rush Peach in containers?
Yes. Use a 7–10+ gallon pot with excellent drainage. Keep soil evenly moist and shade pot sides in midsummer to protect roots.
Q: How many peppers will one plant produce?
With good care, plants often yield 75–150+ long pods over a long season.
Q: How do I harvest them safely?
Use pruners or scissors and leave a short stem attached. Wash hands and tools after handling; gloves are recommended for sensitive skin.
Q: What’s the best way to store or preserve these peppers?
Drying: Thin walls dry quickly; grind for sherbet-colored flakes or powder.
Freezing: Freeze rings or whole pods for later use.
Pickling & Sauces: Excellent for quick pickles, fresh purees, and especially fermented hot sauces.
Stringing: Thread fully ripe pods and hang to finish drying indoors.
Q: Will peppers lose their heat when dried or cooked?
Drying retains most heat and concentrates sweetness. Cooking softens the burn slightly, but pods remain distinctly hot.
Q: Are Sugar Rush Peach peppers perennial?
Yes in frost-free Zones 10–12. Elsewhere grow as annuals or overwinter indoors in bright light at 60–70°F after trimming plants back by about one-third.
Q: Why aren’t my peppers setting fruit?
Common causes are temps below 55°F (13°C) or above 95°F (35°C), low light, drought, or excess nitrogen. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves.
Q: Can Sugar Rush Peach cross-pollinate with other peppers?
Yes. It readily crosses with other Capsicum baccatum types and can occasionally cross with other species. If saving seed, isolate by distance or bag blossoms.
Q: How do I use them without overpowering a dish?
Start small. A few slices light up fruit salsas, ceviche, tacos, and grilled meats. The sweet-hot balance shines in fermented sauces, pickles, and dehydrated flakes.
Q: Are these peppers ornamental as well as edible?
Absolutely. Plants are vigorous and loaded with long pods that ripen to a glowing peach, making a striking edible ornamental.
Q: Why are my peppers not as sweet or hot as expected?
Excess water and nitrogen can dilute both sweetness and heat. Aim for even moisture, good sun, and moderate feeding; harvest at full peach color for best flavor.
History and Culture — Sugar Rush Peach (Capsicum baccatum)
Sugar Rush Peach traces its roots to the Andean homelands of Capsicum baccatum, where Indigenous farmers stewarded ají peppers for millennia. In the high valleys and coastal markets of what is now Bolivia and Peru, bright, fruity ají types flavored soups, ceviches, sauces, and everyday stews. Community seedkeeping favored traits that still define the species today: floral notes, citrusy sweetness, generous branching plants, and long harvest windows. That deep Indigenous stewardship is the foundation on which every modern baccatum—including Sugar Rush Peach—stands.
As chiles moved with trade and migration, baccatum varieties spread beyond the Andes while retaining their distinctive character. Gardeners and small seed stewards in many regions began selecting toward unusual colors and flavors that kept the classic ají brightness. Sugar Rush Peach is a contemporary open-pollinated selection celebrated for its striking peach hue and candy-sweet flavor that finishes with a friendly, lingering warmth. It captured growers’ attention because it tastes as joyful as it looks, and because the plants produce heavily over a long season.
In today’s gardens and kitchens, Sugar Rush Peach bridges heritage and innovation. The plants load up with long, thin-walled pods that cure and ferment beautifully—true to the ají tradition—while the modern peach color invites new uses, from sherbet-colored flakes to tropical-leaning hot sauces. Growing it honors the Andean seed traditions that shaped baccatum and the ongoing work of community breeders and home gardeners who continue to select for flavor, beauty, and abundance.
Goal: Maintain the distinctive peach baccatum identity, pendant 3 to 4.5 inch elongated pods with light wrinkling, color progression green → creamy blush → peach to salmon, bright tropical-citrus aroma and medium to high heat, while ensuring purity within C. baccatum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 vigorous, disease-free plants with tall, open canopies typical of baccatum. Fruits should be long, slightly curved with a gentle taper and blunt tip, moderate wall thickness, and finish to a uniform peach or salmon tone. Prioritize plants with strong citrus fragrance, clean sweetness, and reliable medium to high heat at full peach color.
Cull off-types: Exclude plants with short blocky fruits, very narrow stringy pods, excessively smooth skin lacking the light baccatum wrinkling, muddy or tan maturity color, thin papery walls, weak branching, very late or patchy ripening, or harsh, bitter heat. Remove plants with virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to preserve peach color fidelity, elongated form, aroma intensity, and heat level.
2) Harvesting Seeds
Timing: Allow pods to reach full peach to salmon tone on the plant with no green cast. Holding fruit 5 to 10 days past full color improves embryo completion and seed density. In cool fall conditions, accept fully peach pods with firm walls and clean interior.
Collection: Clip pods with sanitized pruners. Select fully colored, sound fruit from each chosen plant and keep each mother plant’s lot labeled and separate through processing.
3) Cleaning Seeds
Separation: Slit pods lengthwise and scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to free placental threads until water runs clear and seeds sink.
Dry-rub plus winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff. Finish with a quick rinse if needed for a polished lot.
Inspection: Remove pith. Cull flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated area. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and free flowing. Optionally equalize moisture by sealing with fresh silica gel for 24 to 48 hours before final packing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended for longevity.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F, 25 to 28°C. Read at 6 to 12 days. Baccatum can be slightly slower than annuum.
Targets: At least 85 percent germination for fresh baccatum seed.
Priming, optional: 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can help synchronize older seed.
Tips for Successful Seed Saving
Isolation: Sugar Rush Peach is C. baccatum. Isolate from other baccatum by 150 to 300 ft. For foundation purity, bag or cage selected branches or hand pollinate. Crosses with annuum are uncommon but not relied upon, so maintain species isolation.
Pollinators: Baccatum flowers attract insects readily. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure selfing, or introduce managed pollinators if feasible.
Record keeping: Note plant IDs, isolation method, harvest dates, color fidelity to peach, aroma intensity, heat level, pod length and curvature, and any off-types. Photograph representative peach pods next to a ruler.
Selection cues: Favor plants that finish to a clear peach or salmon without tan or muddy tones, show light wrinkling, retain crisp walls at full color, and deliver bright citrus flavor with consistent medium to high heat.
Culinary Uses, bright citrus–stone-fruit heat with baccatum perfume
Fresh, minced accents (signature): Finely mince 2–4 tiny slivers and fold into ceviche, tiradito, shrimp tacos, grilled fish, or fruit salsas. Baccatum brings a lemon–apricot lift that cuts rich, briny, or fatty foods.
Salsa criolla–style relishes: Thinly slice with red onion, cilantro, and lime for a peach-hued relish that tops beans, grilled meats, papas, choclo (large-kernel corn), and roasted squash.
Roasted & peeled strips: Char whole pods on a comal/grill or under a broiler until blistered, steam 10 minutes, peel, and slice. Toss with corn, beans, and calabaza (squash) for a warm salad or taco filling.
Yellow–peach hot sauces: Ferment (2–3% salt) or fresh-blend with pineapple, mango, or peach, plus garlic and a touch of vinegar/honey. Strain for a glossy, pourable sauce with sunny aroma and medium–high heat.
Peach ají glaze for poultry & pork: Reduce fruit juice (orange or pineapple) with a little vinegar, grated garlic, and a spoon of Sugar Rush purée; brush over grilled meats.
Chili oil & chili crisp: Gently bloom crushed pods in neutral oil with garlic/shallot; strain for fragrant oil or fold solids back for crisp. A few drops brighten rice bowls, roasted veggies, and fried eggs.
Powder & flakes: Dehydrate and grind to a perfumed seasoning. Start at ⅛ tsp per pot; the heat is assertive but clean.
Heat control tips: Most burn lives in the white placenta; strip for gentler heat. Add late to keep citrus notes intact; seeds contribute crunch more than fire.
Preservation and Pantry Value
Dehydrates efficiently: Thin–medium walls dry evenly into striking peach-toned flakes/powders. Store airtight and dark with a desiccant to preserve color and aroma.
Fermentation ready: Baccatum flesh breaks down silken; ferments blend and strain easily for shelf-worthy sauces.
Freezer convenience: Freeze deseeded halves or diced flesh in small packs; use directly from frozen in sautés, soups, and sauces.
Pickling: Rings maintain glow in clear brines; superb color for market jars.
Flavor Benefits beyond heat
High-toned citrus, stone fruit (peach/apricot), and floral notes over a clean, linear heat curve.
Seasons big pots at low dosage—cost-effective for home and market kitchens.
Garden and Ornamental Benefits
Tall, airy plants with pendant pods that ripen cream → blush → peach → salmon.
Excellent for borders and large containers; white baccatum flowers attract pollinators.
Heavy sets supply continuous kitchen use and preservation projects.
Traditional and Practical Uses (Indigenous foodways focus)
Andean ají heritage: C. baccatum types trace to Indigenous Andean agriculture (Aymara, Quechua, and others), where ají peppers season corn–potato–legume staples and fresh fish from highland lakes and coastal trade. Techniques like comal roasting, sun/air drying, and stone-grinding on batán/metate anchor flavor and storability.
Maize–tuber–legume table: Sugar Rush Peach’s citrus sweetness matches nixtamal tortillas, choclo, quinoa, potatoes, and beans—echoing Andean pairings that balance starches with lively ají.
Seasonal preservation: Drying and fermenting ají extend harvest through cold months—parallel to storing maize, chuño (freeze-dried potato), and beans for communal meals.
Safety and Handling always
Wear gloves for slicing, drying, and fermenting; avoid eyes.
Ventilate when blooming chiles in oil or charring skins. Clearly label jars/powders (“hot”).
Fermented tang: vinegar, tamarind, soy/fish sauce where appropriate.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance of Native Seedkeepers
Pepper Seeds - Hot - Sugar Rush Peach
$200 USD
$700
Unit price /
Unavailable
Description
Sun kissed fruit with a playful kick. Sugar Rush Peach (Capsicum baccatum) brings flavor first, ripe peach and tropical candy, then a clean rising heat in the medium hot range. It is the variety that convinced many growers that peppers can be dessert sweet and still bring real fire, a modern favorite for sauces, salsas, and fresh snacking straight from the vine.
The plants are vigorous and generous, typically 3 to 4 feet tall with a branching, semi vining habit that loads every stem with blossoms and long pendant pods. Medium green foliage frames cascades of fruit, so the plants look ornamental even before they color. The pods average 3 to 4 inches, slightly ribbed and pleasantly wrinkled, maturing from light lime to a soft glowing peach with thin, crisp walls that are ideal for quick drying, fermenting, or pickling.
Bite into one and you get a burst of juicy sweetness with notes of peach, melon, and citrus, followed by a warm persistent glow that never turns harsh. In the kitchen, a few slices lift fruit salsas, ceviche, and tacos. The thin walls make an exceptionally smooth fermented hot sauce. Dehydrated rings grind into a fragrant, sherbet colored powder that brightens rubs and vinaigrettes.
While C. baccatum peppers trace their heritage to Indigenous farmers of the Andes, Sugar Rush Peach is a contemporary selection shared widely by seed stewards and small breeders who prize its sweet and hot balance. It quickly became a cult classic among growers for its bumper yields, long harvest window, and unforgettable flavor, proof that a pepper can be equal parts candy and heat.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
Tomato Seeds - Indeterminate - Kentucky Beefsteak
D.F.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Corn Seeds - Flint -Glass Gem Corn
D.F.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
Corn Seeds - Flour -Hopi Blue Corn
D.F.
Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
